Ingredients
Scale
- 3 medium beets, roasted and sliced into rounds
- 3 cups mixed greens (arugula, spinach, or spring mix)
- 1/2 cup crumbled goat cheese
- 1/4 cup chopped pistachios
- Pinch of flaky sea salt
- Freshly cracked black pepper
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 4 tablespoons extra-virgin olive oil
Instructions
- Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 45-60 minutes, or until tender. Let cool, then slice into rounds.
- In a large bowl, combine mixed greens, roasted beets, crumbled goat cheese, and chopped pistachios.
- In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and olive oil until emulsified.
- Drizzle the dressing over the salad, and season with flaky sea salt and black pepper to taste. Toss gently to combine.
- Serve immediately.
Notes
Choose beets of similar size for even roasting and scatter pistachios last to keep them crisp.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg